Springtime in the Rockies!! Pesto is in full swing!

Kale & Harissa Pesto

2 bunches kale finely chopped (can be done in a blender)
1.5 cups  coarsely chopped pumpkin seeds
1/2 cup asiago cheese finely grated
1/2 cup parmesan cheese finely grated
1/2 cup extra virgin olive oil
2 tbs fresh squeezed lemon juice 
2 garlic cloves minced
salt to taste
1/2 tsp of harissa (more if you want more kick!)

Place all ingredients in a bowl and gently fold together.  Store in a mason jar in the refrigerator.  It can be used for pasta, on pizza for a sandwich spread, for dipping.  So versatile and delicious.